Haandbryggeriet Haandbakk Sour Brown Ale

The brewers at Haandbryggeriet have been making this sour beer using wild yeast and lactic acid bacteria since 2006 when the oak barrels arrived from a vineyard in Burgundy. Although empty of wine, these vessels had been maturing red wine for five seasons and were brimming with wild, lactic life. The wild bacteria and yeast in the wood imparts a sourness to the beer in barrels.